Preheat oven to 350F and line a 9x13-inch baking pan with parchment paper or foil, then spray with nonstick spray.

Prepare crust: In a food processor, pulse the cinnamon graham crackers until fine crumbs. Add melted butter and stir to combine. Press mixture firmly into the prepared pan to form an even crust layer.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 3-4 minutes. Scrape down the sides as needed.

Add sour cream and vanilla, mix until incorporated. Then, add eggs one at a time, mixing just until combined after each addition.

In a separate bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt. Add it to the cream cheese mixture and swirl to combine lightly.

Pour the cream cheese mixture over the prepared crust. Drop spoonfuls of pumpkin mixture on top and create a marbled swirl pattern using a toothpick or knife.

Bake for about 40 minutes or until set on top and a toothpick inserted comes out clean. Rotate halfway through for even baking.

Allow to cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours or overnight before slicing and serving.